Meal Options

1. Monday Luncheon:

      a. Chicken – Jerk Rubbed Chicken Breast (Grilled Scallion Polenta Cake, Citrus Buerre Blanc Charred Pineapple Relish),

      b. Beef – Filet of Beef Tenderloin (Blackberry Gastrique, Roasted Tri-Color Fingerling Potatoes, Creamed Spinach),

      c. Vegetarian – chef’s choice.

 

2. Tuesday Luncheon:

      a. Pork – Grilled Center-Cut Pork Chop) Merlot Jus Lie, Dried Fruit Chutney, Whipped Sweet Potatoes),

      b. Beef – Seared Beef Sirloin Steak (Seared Sirloin Steak with Horseradish Cream Sauce, Wild Mushroom Ragout, Spinach and Cheese Raviolis, House Made Marinara),

      c. Vegetarian – chef’s choice.

 

3. Awards Dinner

      a. Fish – Seared Steelhead Trout Fillet (Meyer Lemon & Dill Cream Sause, Braised Green Kale, Tri-Color Bell Pepper Israeli Couscous),

      b. Chicken – Chicken Saltimbocca (Prosciutto, Sage and Mushroom Sauce, Seared Goat Cheese Polenta Cake, Creamed Spinach, Balsamic Marinated-Charred Roma Tomato Wedge),

      c. Beef – Beef Sirloin Steak (Merlot Jus Lie, Rosemary and Garlic Roasted Fingerling Potatoes, Balsamic Marinated Roma Tomato Wedge),

      d. Vegetarian – chef’s choice.